Wild Eats

Research from the cattle industry and various colleges of animal sciences provide clues on how bowhunters can obtain the best venison from their harvested big game.

Catfish are delicious — provided you do one special step during the cleaning process.

Grilling is hard to beat, but you can cook an amazing venison backstrap in your oven. Here’s how.

Do you think you could taste the difference between various lightly seasoned big game backstraps if each one is prepared exactly the same?

Fact: When handled and prepared correctly, bear meat is delicious.

Nebo sheds light on grill masters everywhere with the Grilla 300 Detachable Grill Worklight.

Northern pike are tremendous table fare, provided you know how to remove those pesky Y-bones.

Fried fish is outstanding. Period. But sometimes you want something a bit lighter — yet equally delicious. It’s time for a fish bake!

Giving thanks for the restoration of wildlife that offers a deeper connection to food.

A primary benefit to tagging a big game animal is a freezer full of delicious meat. In the author’s experience — nearly a half century of eating big game steaks — these six species are the best of the best.

Venison doesn’t have to be gamey. Here are five tips to ensure that your next whitetail provides outstanding table fare.

When it comes to cooking venison backstrap over an open fire, Dan Fitzgerald demonstrates a unique — and surprising — technique.

Most anglers love the taste of fried fish, but can you achieve the same — or even better — results in an air fryer?

There are many great methods for cooking wild turkey breast meat, but this one from Mossy Oak Founder Toxey Haas might be best of the best.

Summer is prime time for cooking outdoors. Here’s how to grill the perfect venison steak.

When it comes to cooking fish, baking is easier and less messy than frying, and in the author’s opinion, the fillets taste better, too.

This turkey season, take the time to clean and cook wild turkey legs and thighs. It’s not difficult, it doesn’t take a lot of time, and the reward is a pile of delicious dark meat.

In Canada and the northern United States, burbot spawn in February and March — under the ice! Most burbot are caught after dark by ice anglers, but it’s possible to find these deep-water fish during the day, too.